Iron Chef WAYCT - What Are You Cooking Today

[Alex]

@flannel-slut

5:1 of potato:flour, 00 or plain white.
Look for larger, floury potatoes. Bake in the oven until completey cooked, if you can find salt locally thats not super expensive, do them on a salt bed to sap out liquid as they bake.

Scoop flesh out the spuds, pass through a ricer or mash well by hand, mix with flour and an egg yolk or two depending on the size of the batch, roll into dough ball, cut portion off, roll into sasuage, then cut sausage into gnocchi size pieces.

To cook, add to boiling water and when they float they are cooked

[Tago Mago]

We have a recipe for gnocchi with a creamy peppers & gin sauce. very nice but takes some time

[Alex]

@JDelage said in Iron Chef WAYCT - What Are You Cooking Today:

It seems doable.

Very easy, much more so than pasta

[Giles]

@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:

Reading over the recipe... sounds like a can't miss. Do you use pre-made/store bought gnocchi or have a separate recipe for this as well?

Nope store bought, but like @JDelage , I think I'll have a stab at making it from scratch.....

[flannel slut]

@Alex xoxo

[Alex]

oh, add some salt to the mix beofre kneading to dough

[flannel slut]

@Tago-Mago do share man! An ideal weekend is in the kitchen cooking and drinking all day

[Alex]

@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:

An ideal weekend is in the kitchen cooking and drinking all day

Now youre talking my language

[Alex]

Weather was bad yesterday, so i treated myslef to a day of easy cooking. Won Ton prep, and soup for breakfast today

[flannel slut]

Oh yes

[popvulture]

Man those look good.

Also I read back and now I want gnocchi. With a little brown butter and sage, mmm

[Tago Mago]

@flannel-slut sorry for the delay. I'll try and share tomorrow. Have to translate it first

[Tago Mago]

@Alex looks amazing. So many great things to try, so little time to actually do it

[Fades for future]

Yep, again...

[JDelage]

Made (from scratch) gnocchi, with a creamy chorizo sauce. It was pretty good, but I’m not very efficient at making then.

[flannel slut]

very nice, looks delicious!
So the common critique or compliment when making gnocchi is usually the consistency: dense or fluffy. How do you forum gnocchi makers control these results???

[Alex]

Don’t overwork the dough

[Brian]

If it sets this will be my first go at fudge

[Giles]

Even if it doesn't, it'll be your first go

[Brian]

@Giles that’s true
First times are known for fuck ups or flukes so 6 hours time we will find out